How to Make Homemade Whole-Grain Mustard

Making homemade whole grain mustard is easy. Just a few ingredients–mustard seeds, brown sugar, and cider vinegar. You may never go back to the stuff from the store.

A jar of whole grain mustard with a wooden spoon in it.

This homemade whole grain mustard, also known as grainy mustard, is simple and inexpensive to make, contains no preservatives, requires few ingredients, has ample uses, and, most importantly, is customizable to exactly the ratio of sharp to sweet that you want. You may never go back to store-bought mustard. Eat it. Gift it. Revel in it.–Renee Schettler

Why do I need two types of mustards seeds to make this whole-grain mustard?

Wondering why this homemade whole grain mustard recipe makes you buy two different types of mustard seeds? Yellow mustard seeds are relatively mild whereas brown mustard seeds bring more pungent, spicier bite. Together they create some harmonious mustard magnificence.

Homemade Whole Grain Mustard

  • Quick Glance
  • (2)
  • 10 M
  • 2 D
  • Makes 96 (1-tsp) servings | 2 cups total
5/5 - 2 reviews
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Special Equipment: Two half-pint jars and lids

Ingredients


Directions

In a medium bowl, combine the vinegar, water, yellow mustard seeds, and brown mustard seeds. Cover with plastic wrap and let stand at room temperature for at least 8 hours or up to 24 hours. (The resting time softens the seeds and ensures a creamy consistency.)

Take your vinegar and mustard seeds mixture and measure out 1/2 cup (118 ml) and keep separate. 

In a small food processor or with an immersion blender, process the remaining vinegar and mustard seed mixture, sugar, and salt until coarsely ground and thickened, 1 to 2 minutes, scraping down the bowl as needed. 

Stir in the reserved vinegar and mustard seed mixture. Using a funnel and spoon, portion mustard into two 1 cup (237 ml) jars. Cover and let the mustard stand at room temperature for 1 to 2 days to allow the ingredients to meld and develop a well-rounded spiciness. The longer it rests, the spicier it gets. 

Taste it often and, once the desired spiciness has been reached, refrigerate and serve. (The mustard can be refrigerated for up to 6 months; once refrigerated, the flavor will continue to mature but will not become spicier.) Originally published September 22, 2016.

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Recipe Testers' Reviews

This homemade whole-grain mustard is my new favorite mustard! Very fast to make and the flavor is so much better than typical store-bought mustard. At first taste, it’s slightly sweet, but then it finishes with an awesome mustardy kick. I won't be buying whole-grain mustard anymore.

Mustard is one of the most versatile ingredients in my pantry. I must admit that I never thought of making it myself, but this homemade whole grain mustard recipe is so easy, I could not resist. It made just about 2 cups which I put into small Mason jars and delivered to my grateful neighbors, who gave it rave reviews.

I soaked my seeds for 13 hours and let the mustard rest at room temperature for 3 days, stirring and tasting it every day. Besides using it as a garnish on sandwiches and of course hot dogs, it is a great addition to a pan sauce for fried pork chops, marinades, and vinaigrettes. It takes less than 5 minutes to combine the ingredients.

Variations on this recipe could include additions such as honey, different vinegars, and herbs. Many years ago, I was in Paris and had dinner in a tiny bar and order steak frites. The plate came out with a spoonful of grainy mustard and crème fraiche. It is a common practice to mix the two and dip your steak into it. It was delicious and I now always serve it with my steaks. Try it!

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Comments

  1. I discovered a very similar recipe for homemade mustard years ago and haven’t purchased any commercial mustard since. I follow a similar method but after I’ve let my prepared mustard develop I taste and add some preserves as necessary to mellow the flavor out. I like a fig preserve.

    Also, I think the vinegar is important. I use a first quality Cabernet Sauvignon vinegar (Katz, hint, hint — it’s sublime).

    I do the whole thing, from the soak to the fridge, in a wide mouth quart size jar. My stick blender fits into the jar to do the final liquification very effectively.

    1. Exactly, Suzanne! I am a fool for vintage jars and bottles. Such potential for gifting the sort of beauty that goes beyond the actual mustard and lingers as a little keepsake to be used as a paperweight or coin dish or bud vase or…

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